INGREDIENTS
3/4 cup
Coriander
18
Corn tortillas
1 tbsp
Green chili powder
2 tbsp
Jalapeno
1
Medium onion
1 1/2 tbsp
Oregano, dried
6 oz
Chicken broth
3
Garlic cloves
1 tbsp
Cooking oil
6 oz
Cream
8 oz
Cream cheese
3 oz
Shredded pepper jack
1 c. celery, finely chopped
4–5 c cooked chicken, diced ((I used rotisserie))
6 oz
Salsa verde ((i used herdez))
Dash of sea salt and freshly ground pepper, to taste
6 oz
Shredded sharp cheddar